600 g beef strips
3 small red chillies, seeded and sliced
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 bunch snake beans, cut into 3 cm lengths
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp lemon juice
1 tsp brown sugar
2 tsp cornflour
2 tsp oil
1 onion, cut into thin wedges
⅓ cup roasted cashews, chopped
steamed jasmine rice to serve
- Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the snake beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
- Heat the wok, ensure it is hot. Add the oil, add onion, and cook the onion until soft. Remove from the wok and reserve.
- Reheat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked snake beans. Scatter with the cashews to serve.
Serving suggestion: Serve with steamed jasmine rice.